How to Prepare Appetizing Shiso Leaves & Cheese Rolled in Gyoza Skins

Shiso Leaves & Cheese Rolled in Gyoza Skins. Perilla frutescens var. crispa, also known by its Japanese name shiso, is a cultigen of Perilla frutescens, a herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled.

Exceptionally tolerant of high heat and dry growing conditions, shiso looks good through summer's hottest days. Pair it with other heat lovers, such as lantana and mandevilla, or simply fill a container with several shiso plants for a pretty pot from spring until frost. Shiso leaves have the tangy flavor of cumin, mint, nutmeg, and anise combined. You can have Shiso Leaves & Cheese Rolled in Gyoza Skins using 4 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Shiso Leaves & Cheese Rolled in Gyoza Skins

1. It's 8 of skins Gyoza dumpling skins.
2. You need 4 of leaves Shiso leaves.
3. It's 4 slice of Sliced cheese.
4. Prepare 1 dash of Salt and pepper.

There are two main types: green and red. Green shiso can be added to salads and is used wrapped sushi or chopped into hot and cold noodle dishes. Red shiso is a bit more bitter flavored; it's used in cooked dishes and pickling.. Shiso Leaves Our farm-fresh shiso leaves provide extra layers of flavor for your creative dishes, ranging from nice vegetable flavors to ones that are more floral and astringent.

Shiso Leaves & Cheese Rolled in Gyoza Skins instructions

1. Slice the shiso leaves and cheese into halves..
2. Place a piece of shiso leaf and cheese (in this order) on top of the gyoza skin, and fold into thirds..
3. Wet the seams with water, and sure the edges tightly and securely..
4. Lightly coat a heated frying pan with vegetable oil, and lay the packed gyoza skins from Step 3 with the seam sides facing upwards..
5. Once they are golden brown, flip them over, and lightly season with salt and pepper. When both sides are golden brown, they are done..

Textures are rough and crunchy, with the colors of our shiso leaves—from green to dark red/burgundy—adding touches of color to your plates. There is a red purple leaf with a smooth edge, a green leaf with a smooth edge and a red purple leaf with a ruffled edge. There is also a bicolor, purple and green, leaf. In the case of the red purple varieties, the color is present on the entire plant, leaves and stems. Shiso, also known as Perilla and Ooba leaves is an ornamental leaf is in the mint family.